Crockpot Vegan Taco Soup
A bold, smoky, and satisfying taco soup packed with beans, corn, tomatoes, and spices—all slow-cooked to perfection. No effort, all flavor.
Ingredients
Base Ingredients:
- 1 can 15 oz black beans, drained & rinsed
- 1 can 15 oz kidney beans, drained & rinsed
- 1 cup frozen corn
- 1 can 15 oz fire-roasted diced tomatoes
- 1 small onion diced
- 3 cloves garlic minced
- 3 cups vegetable broth
- 1 tbsp tomato paste
Seasonings:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt adjust to taste
For Serving:
- Avocado slices
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Throw Everything in the Crockpot
- Add beans, corn, tomatoes, onion, and garlic to the crockpot.
- Pour in the vegetable broth and stir in the tomato paste.
Step 2: Season & Slow Cook
- Sprinkle in chili powder, cumin, paprika, pepper, and salt. Stir well.
- Cover and cook on low for 6 hours (or high for 3 hours).
Step 3: Taste & Adjust
- Stir the soup and taste. Add more spices or salt if needed.
Step 4: Serve & Load Up the Toppings
- Ladle into bowls and add avocado, tortilla strips, and fresh cilantro.
- Squeeze a wedge of lime over each bowl for extra zing.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 15%
- Folate: 25%
- Potassium: 30%
- Magnesium: 15%
Additional Notes & Tips
- Want it creamier? Stir in a little coconut milk before serving.
- Craving heat? Add a diced jalapeño or extra chili powder.
- No tortilla strips? Crushed tortilla chips work just fine.
- Leftovers? Store in the fridge for 4 days or freeze for up to 3 months.